G3 Ferrari Napoletana G10032

The Delizia's sibling with a key addition: a second refractory stone on the top lid, creating a true top-and-bottom stone environment. The glass viewing door lets you monitor browning without cracking the lid and losing heat. Still shares the Delizia's 1200W single-thermostat limitation.

Max temp: 400°C in 8 min
Placement: Indoor
Electric
Rating: -

How this oven bakes

Use the supplied baking stone and let it heat fully before baking. Check the model manual before removing the stone or fitting a replacement.
Give the deck the full 8 min. Air temperature lies. The stone is slower.
Plan about 5 min between pies so the floor charges again.

Specifications

Temperature range: 150°C – 400°C
Inner diameter: 31 cm
Weight: 5.9 kg

Pros

Dual refractory stones (top and bottom) improve radiant heat — meaningfully better leoparding than single-stone models
Glass door lets you monitor doneness without opening and dropping temperature
Removable upper stone simplifies cleaning after cheese or topping overflow
Marginally faster effective cook due to top stone retaining and radiating heat downward

Cons

Same 1200W single-thermostat as the Delizia — no independent top/bottom control despite dual stones
Upper stone is fragile; thermal shock from cold water cleaning commonly causes cracking — let it cool completely
Price premium over the Delizia is modest but the core limitation (single thermostat) is unchanged

How the calculator uses this oven

Temperature and bake time. It reaches 400°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 400°C on the deck for about 105 seconds, and Pizza Classica (65%) at 278°C on the deck for about 6 minutes.
Baking surface. The calculator assumes the stock cordierite stone. Swap in a biscotto and Traditional Napoletana takes about 110 seconds instead of 105 seconds.
Hydration for this oven. The bake runs longer than Traditional Napoletana wants, so the calculator recommends 60–64% hydration here, against the style's usual 58–65%.
Baker corrections. Bake times learn from bakers' reports on this oven. A correction starts once at least 5 successful bakes from 3 different bakers share the same style and surface.

Formulas this oven bakes

The temperature and bake time the calculator sets for each formula at its default hydration and portion size.

G3 Ferrari Napoletana G10032 pizza temperature and bake time

Pandough estimates a Neapolitan starting point at 60% hydration: 400°C air, 400°C on the baking surface, and about 90 sec–2m 7s. These are model estimates for this oven, not manufacturer specifications.

Dual refractory stones (top and bottom) improve radiant heat — meaningfully better leoparding than single-stone models
Glass door lets you monitor doneness without opening and dropping temperature
Removable upper stone simplifies cleaning after cheese or topping overflow
Marginally faster effective cook due to top stone retaining and radiating heat downward

Same 1200W single-thermostat as the Delizia — no independent top/bottom control despite dual stones
Upper stone is fragile; thermal shock from cold water cleaning commonly causes cracking — let it cool completely
Price premium over the Delizia is modest but the core limitation (single thermostat) is unchanged

Use the supplied baking stone and let it heat fully before baking. Check the model manual before removing the stone or fitting a replacement.
Give the deck the full 8 min. Air temperature lies. The stone is slower.
Plan about 5 min between pies so the floor charges again.

Can G3 Ferrari Napoletana G10032 bake Traditional Napoletana?

G3 Ferrari Napoletana G10032 reaches at most 400°C, below the roughly 419°C needed for a traditional 60–90 second Napoletana bake. Raising hydration within your flour's capacity can still produce a crisp pizza with Neapolitan character.

Calculate ingredients for Napoletana dough

Can G3 Ferrari Napoletana G10032 bake New York-style pizza?

Yes. Pandough estimates a New York-style starting point at 69% hydration: 268°C air, 268°C on the baking surface, and about 7 min–10 min.

Calculate ingredients for New York-style dough

countertop, electric, budget, italian, clamshell, dual-stone, 12-inch

Bakes from this oven

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